Vegan Kabocha Squash(pumpkin) Muffins
100g Kabocha, 160g Soy milk, 60g Oil, 30g Sugar, 20g Maple syrup, 150g Flour, 2 tsp Baking powder.
Remove kabocha seeds and cut into small pieces, and preheat oven to 180C/356F.
1
Steam kabocha for 10 minutes over medium heat.
2
Check if the kabocha is cooked through.
3
Remove the kabocha skin.
4
Mash kabocha to make purée.
5
Add soy milk(160g), oil(60g), sugar(30g) and maple syrup(20g).
6
Blend until combine.
7
Place a strainer on the bowl, and add flour(150g) and baking powder(2 tsp).
8
Blend until combine.
10
Pour the dough into a muffin pan, and bake in preheated 180C/356F oven for 25 minutes.
11
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